Roasted Garlic and White Bean Dip with Herbs
I absolutely love how the roasting process transforms garlic into this sweet, caramelized treasure that blends so beautifully with the creamy white beans. The fresh herbs add a burst of brightness that makes this dip feel both rustic and sophisticated. It's one of those recipes that proves simple ingredients can create something truly special when given the proper care and attention.
Ingredients
- ☐ 1 whole head of garlic — top cut off, drizzled with olive oil
- ☐ 2 cans (15 oz each) cannellini beans — rinsed and drained
- ☐ 1/4 cup extra virgin olive oil — plus more for drizzling
- ☐ 3 tablespoons fresh lemon juice — about 1 lemon
- ☐ 2 tablespoons fresh parsley — roughly chopped
- ☐ 1 tablespoon fresh thyme leaves — or 1 teaspoon dried
- ☐ 1 teaspoon Dijon mustard — or whole grain
- ☐ 1/2 teaspoon sea salt — or to taste
- ☐ 1/4 teaspoon black pepper — freshly ground
- ☐ 2 tablespoons water — as needed for consistency
Nutrition Facts
Per serving · 8 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat your oven to 400°F (200°C). Place the prepared head of garlic on a small piece of aluminum foil, drizzle with 1 teaspoon olive oil, and wrap tightly. Roast for 35-40 minutes until the garlic is soft and golden brown.
Allow the garlic to cool slightly, then squeeze the softened cloves from their skins into a food processor. Add the rinsed cannellini beans, remaining olive oil, lemon juice, parsley, thyme, Dijon mustard, salt, and pepper to the processor.
Process on high for 2-3 minutes until completely smooth and creamy, scraping down the sides as needed. If the dip is too thick, add water one tablespoon at a time until reaching your desired consistency.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference. Transfer to a serving bowl and drizzle with a little extra olive oil. Garnish with additional fresh herbs and serve with warm pita bread, crackers, or fresh vegetable sticks.
Recipe notes
This dip tastes even better the next day as the flavors continue to meld together. For a smoky variation, add 1/4 teaspoon of smoked paprika or a pinch of smoked salt. The dip can be stored in an airtight container in the refrigerator for up to 5 days.
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